So, imagine that you had two magazine article writers from Mexico with an encyclopedic knowledge of tacos all over the country. You then had them write a long series of magazine article-style chapters about different kinds of tacos (all the different kinds), without much (any) editorial guidance. Then you took the manuscript, handed it over to a "sick" graphic designer, and told them "Hey, go crazy with this! Irrelevant and unlabeled pictures, 16 different fonts, full-page pull quotes, hot pink as a text background, go for it! Just make sure to pad it out by at least 90 pages"

The result would be Tacolicious.

The book is divided up into short chapters, each detailing one type of taco, usually by filling ("beef", "head meat", "carne asada", "insects"), but sometimes by technique ("basket tacos"). There is no vegetable chapter; this is a very meat-heavy book. While there are a number of good interviews with taco sellers in the book, the text of each chapter is short, shallow and repetitive. There are recipes at the end of each chapter, but they are more suggestions than actual recipes; none of them has more than 11 ingredients or 100 words of instruction (or a labelled picture). What the book does have is a lot of recommendations on where to eat tacos; if you were touring all of Mexico for a year, you could probably entirely at their recommended stands without needing other meals or repeats.

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